Revista de Investigaciones Altoandinas - Journal of High Andean Research

Vol. 20 No. 1 (2018)
Original articles

Optimization of drying temperature and vacuum pressure on the decoloration and composition crude fish oil

pdf (Spanish)
  • Lourdes Esquivel-Paredes,
  • Ashley Campos-Grijalva,
  • Castillo-Martínez Castillo-Martínez
Lourdes Esquivel-Paredes
Universidad César Vallejo - Chimbote Perú
Ashley Campos-Grijalva
Universidad Nacional del Santa - Chimbote Perú
Castillo-Martínez Castillo-Martínez
Universidad Nacional del Santa - Chimbote

Published 2018-01-08

Keywords

  • decoloration,
  • crude oil,
  • free fatty acids,
  • colour

How to Cite

Esquivel-Paredes, L. ., Campos-Grijalva, A. ., & Castillo-Martínez, C.-M. (2018). Optimization of drying temperature and vacuum pressure on the decoloration and composition crude fish oil. Revista De Investigaciones Altoandinas - Journal of High Andean Research, 20(1), 61-72. https://doi.org/10.18271/ria.2018.330

Abstract

The objective of this study was to determine the optimal parameters of decolorization of crude oil to obtain a semi-refined fish oil of acceptable quality; response surface methodology was used, considering a central composite design with two factors: Vacuum pressure (0.13-0.7 bar) and drying temperature (96-124°C); having as dependent variables the percentage of free fatty acids (% AGL) and color of the oil. The raw material and the optimum finished product were characterized physico-chemically, which was obtained under the operating conditions: drying temperature of 110 ° C and 0.13 bar vacuum. The finished product indicated a percentage of free fatty acids of 0.27 ± 0.01% and CieLab colour with coordinates L: 48.69 ± 0.88, a: -4.28 ± 0.26 and b: 35.03 ± 0.85, which Is equivalent to color 6 -7 in Gardner scale, compliance with the industrial specifications.

pdf (Spanish)

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